Author: Mike

Seasoned Skinny Fries using the Vortex

I made seasoned steak fries on my Weber charcoal grill using the Vortex BBQ insert the other day. They came out really, really good. Which got me thinking… could I apply much the same technique to thinner cuts of potatoes, giving me crispy skinny fries? Yep, you bet I could and did! These seasoned skinny fries using the Vortex were absolutely fantastic.

Seasoned Skinny Fries using the Vortex

The Perfect Fries

I ‘fry’ chicken using my Vortex on a pretty regular basis. At least on my Performer that leaves me some spare room for other things and by other things I now mean fries. What’s better than ‘fried’ chicken and crispy seasoned fries for lunch? Nothing. Well, Vortex chicken fingers are might good too, actually. But these seasoned skinny fries using the Vortex are easy, quick, and tasty. Oh and crunchy. I love fries with crunchy outsides and tender fluffy insides.

Don’t skip or rush the soaking and draining steps in the recipe. That’s what helps give these fries that great crunchy exterior.

VORTEX (IN)DIRECT HEAT for Charcoal Grills, Medium Size - For Weber Kettle 22 26.75 WSM Smokey Mountain XL Kamado XL Big Green Egg
VORTEX (IN)DIRECT HEAT for Charcoal Grills, Medium Size – For Weber Kettle 22 26.75 WSM Smokey Mountain XL Kamado XL Big Green Egg

Prefer thicker fries? Try my steak fries made using the Vortex.

Seasoned Skinny Fries using the Vortex
Print Pin
5 from 1 vote

Seasoned Skinny Fries using the Vortex

These seasoned skinny fries were fantastic. Tasty and crunchy, and crazy easy.
Course Side
Cuisine American
Keyword fries, Vortex
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 servings
Calories 173kcal
Author Mike

Equipment

Ingredients

For the seasoning (makes more than you’ll need for one recipe)

Instructions

  • Fire up your charcoal grill using the Vortex insert. You’ll want to use a larger grill, 22″ or bigger.
  • Meanwhile, place the fries into a large bowl of cold water.
  • Let soak for 5 minutes then drain.
  • Add water again and soak until you’re about ready to start cooking.
  • Make the seasoning by combining all ingredients.
  • Drain the fries and pat dry. I like to dump them out onto a large towel and give them a good patting, tossing a few times to make sure I get them all dry.
  • Transfer fries back to the bowl (wiping it dry first) and add just a splash of oil.
  • Sprinkle with the seasoning, to taste. I usually use about half of the recipe, but I like mine spicy. You might want to start with 1/4th of the recipe (2 teaspoons or thereabouts). Toss to coat.
  • Transfer the fries to your grill. Keep them along the edges of the grate and at an angle to the grate so they don’t fall in.
  • Cover (keeping the top vent open) and cook for 45 minutes-1 hour, rotating the lid 90 degrees every 15 minutes.
  • After 30 minutes carefully flip the fries, checking for doneness.
  • Remove the fries once they are getting golden brown.
  • Let cool slightly. The fries will crisp more as they cool.
  • Sprinkle with a little salt before serving.

Notes

I only used 2 potatoes because I also cooked 2 large pieces of chicken at the same time as the fries. You could fit 4 potatoes worth of fries on a 22″ grill if that’s all you’re cooking. Don’t overcrowd them, though, or they won’t cook evenly.

Nutrition

Calories: 173kcal | Carbohydrates: 39g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 1190mg | Potassium: 921mg | Fiber: 3g | Sugar: 2g | Vitamin A: 446IU | Vitamin C: 18mg | Calcium: 33mg | Iron: 2mg

Nutritional values are approximate.

Genuine Medium BBQ Vortex GIFT PACK for wsm Kettle 22 26.75 Big Green Egg kamado - 3 PC
Genuine Medium BBQ Vortex GIFT PACK for wsm Kettle 22 26.75 Big Green Egg kamado – 3 PC

Smoked Marinated Chuck Roast

I love smoked chuck roast. It’s something I make quite often. I usually end up chopping it for sandwiches, but I also cut it into small bites for chili. Yum. This time I decided to try something a little different by marinating the chuck roast overnight first in a wonderful marinade packed with a little sweet, a little citrus, a little soy and a hint of Worcestershire. Nothing in-your-face strong, this smoked marinated chuck roast was full of flavor through-and-through.

Smoked Marinated Chuck Roast

You Can Add A Bit Of Heat…

Now, if you do want a little heat in your smoked marinated chuck roast don’t be afraid to add some hot sauce to the marinade. To get the meat truly tender you want to get to at least 200 F. And do not let any of the juices go to waste. Add them back in to the chopped or sliced meat. It’s really great stuff! If you prefer your chuck roast a little spicier, try my fiery smoked chuck roast or my smoked pepper stout beef.

Pecan Wood Chunks 4lb
Pecan Wood Chunks 4lb

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I went with apple when I smoked this chuck.

Smoked Marinated Chuck Roast
Print Pin
5 from 1 vote

Smoked Marinated Chuck Roast

I decided to try something a little different by marinating the chuck roast overnight first in a wonderful marinade packed with a little sweet, a little citrus, a little soy and a hint of Worcestershire. Nothing in-your-face strong, this smoked marinated chuck roast was full over flavor through-and-through.
Course Main
Cuisine American
Keyword beef, smoked
Prep Time 12 hours
Cook Time 6 hours 30 minutes
Total Time 18 hours 30 minutes
Servings 11 servings
Calories 244kcal

Equipment

Ingredients

Instructions

  • Combine all but roast in a bowl.
  • Place the chuck roast into a large resealable bag or container.
  • Add the marinade. Toss to coat, seal, and marinade overnight.
  • Fire up your smoker for smoking at 250 F. Use a medium wood such as hickory.
  • Remove the beef from the marinade. Shake off the excess and transfer to the smoker.
  • Smoke until the roast reaches 145 F., about 1 hour.
  • Transfer the beef to a large piece of foil. Seal up tightly and return to the smoker. Smoke until the temperature reaches 200F, 4-5 hours more.
  • Remove from the smoker and let rest 15 minutes before slicing or chopping. Add any juices from the foil back into the meat for extra flavor.

Notes

Great on sandwiches, over mashed potatoes or even on nachos!

Nutrition

Calories: 244kcal | Carbohydrates: 5g | Protein: 24g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 381mg | Potassium: 452mg | Fiber: 1g | Sugar: 4g | Vitamin A: 39IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 3mg

Nutritional values are approximate.

Smoke Tube for Pellet Smoker, 12'' Smoker Tube for Pellet Grill - Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush
Smoke Tube for Pellet Smoker, 12” Smoker Tube for Pellet Grill – Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush

Country Ham Egg Muffin

I’ve made my share of egg sandwiches. And they were all good, but there was just a little something missing from them. Something was needed to put them over-the-top. When I ran across the recipe for these country ham egg muffin sandwiches in John Currence’s Big Bad Breakfast I quickly put the items I needed to make them onto my grocery list. They turned out to be my favorite egg sandwiches of all time. And nothing is missing from them. I’ve made them three times this week already (is that wrong?).

Country Ham Egg Muffin

The Perfect Breakfast Sandwich

Velveety American cheese, hot sauce, fried ham, a little thyme and salt and pepper, mayonnaise, and a perfect egg. Each bite was perfect. And don’t omit the mayonnaise. At first I wasn’t sure about mayonnaise on an egg sandwich. I’m not sure why. Maybe it’s because I associate mayonnaise with a big ole meaty lunch sandwich and not breakfast. Well, mayonnaise is really great on these country ham egg muffins, so don’t leave it off!

Oh how I wish I could eat at City Grocery. It’s on my bucket list for sure.

Also try my cowboy breakfast sandwiches.

Country Ham Egg Muffin
Print Pin
5 from 1 vote

Country Ham Egg Muffin

These turned out to be my favorite egg sandwiches of all time. I’ve made them three times this week already (is that wrong?).
Course Breakfast
Cuisine American
Keyword breakfast, sandwich
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 sandwiches
Calories 625kcal
Author Based on a recipe from Big Bad Breakfast

Equipment

Ingredients

Instructions

  • Preheat oven to 375 F.
  • Brush the insides of the muffins with 1/4 cup of the butter.
  • Place onto a baking sheet and bake until lightly golden and starting to get crispy around the edges.
  • Add 2 tablespoons of the remaining butter to a large over-safe skillet over medium-high heat.
  • Add the ham and brown on both sides. Remove.
  • Add remaining butter to the skillet.
  • Crack eggs into 4 silicon ring molds.
  • Sprinkle with thyme, salt and pepper.
  • Reduce heat to low and cook for 2 minutes or until the whites are almost done.
  • Transfer the skillet to the oven and cook another 2 minutes until the whites are cooked. Remove.
  • Spread mayonnaise on the muffin halves.
  • Add the cheese, ham, eggs, a few splashes of hot sauce and the muffin tops.
  • If desired, place the sandwiches in the oven for 5 minutes to lightly melt the cheese.

Notes

You can substitute bacon for the ham.

Nutrition

Calories: 625kcal | Carbohydrates: 28g | Protein: 22g | Fat: 47g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 294mg | Sodium: 1288mg | Potassium: 301mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1245IU | Vitamin C: 2mg | Calcium: 294mg | Iron: 2mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Black Bean Teriyaki Burgers

Well, I did it. I finally made vegetarian burgers. And you know, these black bean teriyaki burgers weren’t just OK, they were great! The patties held up, stayed moist, and had a nice little kick to them. A little sweetness from pineapple rings and teriyaki, plus the crunchiness of red onion finished off the deal just perfectly.

Black Bean Teriyaki Burgers

Who Knew? Not Me.

I’m going to fit black bean teriyaki burgers into my regular menu more and more. And I can see myself trying other variations. I’ll skip the teriyaki and pineapple and add smoky BBQ sauce for a great southwestern burger. Or maybe substitute coleslaw and vegetarian chili! Now we’re talking! I never realized how much I would love black bean burgers!

I like to use a burger press when I make burgers, even bean ones! It, in combination with some patty papers, enables me to crank out a whole bunch of equally-sized burger patties in no time at all with little cleanup.

Weber Original Burger Press, Black
Weber Original Burger Press, Black

Also try my lean apple maple turkey burger.

Black Bean Teriyaki Burgers
Print Pin
5 from 1 vote

Black Bean Teriyaki Burgers

Well, I did it. I finally made vegetarian burgers using black beans. And you know, they weren’t just OK, they were great! 
Course Main
Cuisine American
Keyword beans, burgers, Teriyaki
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 285kcal
Author Based on a recipe from Le Creme de la Crumb

Equipment

Ingredients

  • 2 15 ounce black beans drained, rinsed, divided
  • ½ medium red onion diced, plus a few slices for topping
  • 1 tablespoon garlic minced
  • 2 tablespoon parsley chopped
  • 2 tablespoons cilantro chopped
  • 1 egg whisked
  • ½ teaspoon red pepper flakes
  • ½ teaspoon seasoned salt OR salt and pepper to taste
  • 1 cup bread crumbs plain, you may need less
  • olive oil
  • 4 burger buns sesame seed
  • ½ cup teriyaki sauce
  • pineapple sliced
  • red onion slices

Instructions

  • Combine 1 can of the drained beans, garlic, parsley, cilantro and diced red onion in a large bowl.
  • Transfer to a food processor and pulse until the mixture is pureed. It does not need to be smooth, a few chunks are fine.
  • Return the mixture to the bowl and add the remaining beans, the egg, red pepper flakes and seasoned salt.
  • Combine the mixture using your hands. You want it to be firm enough to form patties, so add breadcrumbs, a little at a time, mixing well until you get the right consistency.
  • Divide the mixture into 4 parts and form into patties.
  • Fire up your grill or a large skillet over medium-high heat.
  • Lightly brush both sides of the patties with the oil. Place on the grill and cook 4-5 minutes or until a nice char is formed.
  • Flip and cook the other side 4-5 minutes or until a nice char is formed.
  • Remove from the grill.
  • Serve on buns, topped with teriyaki sauce, pineapple and red onion slices.

Notes

Add lettuce and sliced tomato too!

Nutrition

Calories: 285kcal | Carbohydrates: 49g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 2105mg | Potassium: 251mg | Fiber: 3g | Sugar: 10g | Vitamin A: 316IU | Vitamin C: 5mg | Calcium: 150mg | Iron: 4mg

Nutritional values are approximate.

Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black
Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black

Oriental Chicken Salad

This oriental chicken salad is by far our favorite meal-sized salad. I can never eat just one little ole serving. It’s addictingly good. The dressing is just the right combination of acid and sweet. It is truly the best dressing for an Asian-inspired salad. Instead of traditional croutons there are crunchy yummy fried Ramen noodles. They make for the perfect topping over the just-as-crunchy cabbage.

Oriental Chicken Salad

I love the dressing for this oriental chicken salad so much that I always double the recipe for it. The Ramen noodles stay crunchy in the dressing so you don’t get down to the bottom of the plate only to discover sad, soggy ‘croutons’. Don’t be afraid to double the amount of Ramen either.

Nissin Top Ramen Beef Flavor Ramen Noodle Soup 3 Ounce (Pack of 24)
Nissin Top Ramen Beef Flavor Ramen Noodle Soup 3 Ounce (Pack of 24)

Also try my southern fried chicken salad.

Oriental Chicken Salad
Print Pin
5 from 2 votes

Oriental Chicken Salad

This oriental chicken salad is by far our favorite meal-sized salad. I can never eat just one little ole serving. It’s addictingly good. 
Course Main
Cuisine American
Keyword Asian, chicken salad
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 948kcal
Author Mike

Equipment

Ingredients

For the salad

  • 2 packages Ramen noodles spice mix discarded
  • 3 tablespoons vegetable oil
  • 3 cups chicken cooked, chopped
  • 1 head green cabbage shredded
  • 1 bunch green onion chopped
  • ½ cup slivered almonds
  • 3 tablespoons sunflower seeds

For the dressing

Instructions

For the dressing

  • Whisk together all ingredients

For the salad

  • Heat the oil in a large skillet over medium heat.
  • Crunch the noodles into the skillet and brown, 2-3 minutes.
  • Add the almonds and cook another minute. Remove from heat.
  • Place the remaining salad ingredients into a large bowl.
  • Add the Ramen noodles and toss.
  • Drizzle with the dressing, toss, and serve.

Notes

The dressing is crazy good. Double the amount and you won’t be sorry.

Nutrition

Calories: 948kcal | Carbohydrates: 58g | Protein: 20g | Fat: 75g | Saturated Fat: 48g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 2100mg | Potassium: 706mg | Fiber: 9g | Sugar: 21g | Vitamin A: 351IU | Vitamin C: 85mg | Calcium: 157mg | Iron: 4mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Hot Dogs on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

I could’ve fired up my gas grill to cook a batch of hot dogs. Or lit some charcoal. That’s when I had a ‘duh’ moment. The Big Easy! It cooks everything great, so why not use it! So that’s what I did and wow, I have to say it cooks up hot dogs about as quick and as easy as you could possibly get. Just fire it up, load it up and wait. Read a book, watch some TV, play a game, because there’s no turning, no worrying, no burning. Hot dogs on the Char-Broil Big Easy are done in no time and roasted perfectly! Say hello to the new way to cook up hot dogs!

Hot Dogs on the Char-Broil Big Easy

Pick Your Kabob

Char-Broil makes two different kabob sets for the Big Easy. One sits on the bottom of the Big Easy with the kabobs extending upwards. The other rests on top of the cooking basket with the kabobs pointing downward. Either one will work just fine for cooking up a nice big batch of hot dogs. There’s plenty of room in the Big Easy for jumbo dogs, too.

For something totally different, try marinating your hot dogs first.

Char-Broil The Big Easy Bunk Bed Basket
Char-Broil The Big Easy Bunk Bed Basket

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack
Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Hot Dogs on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Hot Dogs on the Char-Broil Big Easy

I could’ve fired up my gas grill to cook a batch of hot dogs. Or lit some charcoal. That’s when I had a ‘duh’ moment. The Big Easy! It cooks everything great, so why not use it!
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, hot dogs
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 8
Calories 111kcal
Author Mike

Equipment

Ingredients

  • 8 hot dogs you can also substitute fresh, uncooked sausages but you’ll have to increase the cook time

Instructions

  • Fire up your Big Easy.
  • Thread the hot dogs onto the Big Easy kabobs. If using the holder that points downward be sure you use the cotter pins or the dogs might slide down and off as they cook.
  • Lower the kabobs into the Big Easy and cook for 12 minutes or until done as desired.

Notes

I easily fit 8 regular-sized hot dogs onto the kabobs. I might could squeeze 8 more. If you use bun-length dogs you’ll only be able to fit 8.

Nutrition

Calories: 111kcal | Carbohydrates: 8g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 308mg | Potassium: 66mg | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket
Char-Broil The Big Easy Bunk Bed Basket

Seasoned Steak Fries using the Vortex

I use a Vortex insert on several of my charcoal grills (love my Webers!). Usually I use them for making chicken of some variation or another. This time I thought I’d try something new. I wanted to see if I could make steak fries just as easily and just as tasty. I could not have been happier with the results from these Seasoned Steak Fries using the Vortex. Tasty, creamy, seasoned perfectly, with a slight crunch. Perfect fries to go with my ‘fried’ chicken.

Seasoned Steak Fries using the Vortex

Sacrificing Fries To The Grill Gods

Seasoned steak fries using the Vortex are as easy to make as fries out of a bag from the freezer, really. The only thing you have to watch for is letting the fries slip thru your grill grates. I call those ‘sacrifices’. They happen.

On my smaller grills it’s not a problem since the grates are pretty narrow. The grate on my Weber charcoal grill is a bit bigger, though, so I keep the fries at an angle to the grates so they don’t slip on through.

VORTEX (IN)DIRECT HEAT for Charcoal Grills, Medium Size - For Weber Kettle 22 26.75 WSM Smokey Mountain XL Kamado XL Big Green Egg
VORTEX (IN)DIRECT HEAT for Charcoal Grills, Medium Size – For Weber Kettle 22 26.75 WSM Smokey Mountain XL Kamado XL Big Green Egg

These steak fries are a great side dish for my Louisiana crispy fried chicken also made using the Vortex.

Seasoned Skinny Fries using the Vortex
Print Pin
5 from 1 vote

Seasoned Steak Fries using the Vortex

I could not have been happier with the results. 
Course Side
Cuisine American
Keyword fries, Vortex
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 servings
Calories 303kcal
Author Mike

Equipment

Ingredients

Fry seasoning mix (makes enough for 6 potatoes)

Instructions

  • Fire up your charcoal grill with the Vortex insert.
  • Rinse the potatoes and pat dry.
  • Cut potatoes in half, then half again, and finally in half one more time. If your potatoes are exceptionally large you may want to halve them one more time but don’t make the fries too small.
  • Place fries in a large bowl. Add cold water and let sit for 5 minutes.
  • Drain the water and add fresh cold water. Let sit for 5 more minutes.
  • Drain the water and transfer the potatoes to a large towel. Pat dry.
  • Wipe the bowl dry and return the potatoes.
  • Add a splash of oil and toss to coat.
  • Add the seasoning mix and toss to coat.
  • Transfer fries to the grill. Place them at an angle to the grates so they don’t fall through.
  • Close the grill and cook for 1 hour, rotating the lid 90 degrees every 15 minutes. You can add other foods, such as wings or chicken pieces and cook them at the same time.
  • Start checking for doneness after 45 minutes. Mine took the full hour.
  • Remove from the grill and season with more salt before serving.

Notes

Note: I cooked my fries on a 22″ Performer. The fries were placed along the edges of the grill as far away from the Vortex as possible.

Nutrition

Calories: 303kcal | Carbohydrates: 69g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 1198mg | Potassium: 1603mg | Fiber: 6g | Sugar: 3g | Vitamin A: 489IU | Vitamin C: 27mg | Calcium: 93mg | Iron: 4mg

Nutritional values are approximate.

Genuine Medium BBQ Vortex GIFT PACK for wsm Kettle 22 26.75 Big Green Egg kamado - 3 PC
Genuine Medium BBQ Vortex GIFT PACK for wsm Kettle 22 26.75 Big Green Egg kamado – 3 PC

Chicken Shawarma

This chicken shawarma recipe from Chef Richard Blais has quickly become a favorite lunchtime dish for us. It takes absolutely no time to make and uses ingredients I often have on hand. The chicken is fantastic, thanks to a Mediterranean-inspired rub, and it’s very tender (chicken thighs are another favorite in our house). And the yogurt sauce is fantastic, cooling and slightly sour. All wrapped in a warm pita. This dish gives our local gyro joint a run for its money!

Chicken Shawarma

Fat Is Flavor

You could substitute boneless skinless breasts when making chicken shawarma, but I guarantee that the end result won’t be as good. Thighs have more fat and more flavorful. And they’re super tender. If you do use breasts do not overcook them or they’ll quickly become tough.

Cook ‘Em Indoors Or Out

You could make the chicken indoors instead, using a Dutch oven or a skillet. Of course it won’t pick up that great grill flavor and aroma, but the marinade will make up for that. Just get the Dutch oven or skillet nice and hot and add the chicken. Cook a few minutes on each side, flipping once, until you get a little color and the internal temperature reaches 175 F.

Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue
Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue

Also try my grilled meatball gyros.

Chicken Shawarma
Print Pin
5 from 1 vote

Chicken Shawarma

This chicken shawarma gives our local gyro joint a run for it’s money!
Course Main
Cuisine American
Keyword chicken, Indian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 servings
Calories 515kcal
Author Based on a recipe from Richard Blais

Equipment

Ingredients

For the chicken marinade

For the yogurt sauce

  • 1 cup Greek yogurt
  • 2 limes juiced
  • 1 clove garlic minced

For the pitas

  • 6 pitas halved
  • ¼ cup mint chopped
  • ¼ cup cilantro chopped

Instructions

For the chicken marinade

  • In a bowl, whisk together the oil, cumin, paprika, allspice, turmeric, garlic powder and cinnamon. Season with salt and pepper to taste.
  • Add the chicken thighs, turning to coat. Set aside.
  • Fire up grill for direct and indirect cooking.
  • Shake off any excess marinade from the chicken and place the thighs onto the grill over direct heat. Note that the marinade contains oil which might cause flare-ups. If you do encounter a flare-up simply move the chicken to indirect heat until it stops.
  • Cook chicken until lightly charred and the internal temperature reaches 175 F.
  • Transfer chicken to platter. Cover and let rest 5 minutes.

For the yogurt sauce

  • Whisk together the yogurt, lime and garlic. Season with salt and pepper to taste.

For the pitas

  • Slice chicken into strips and divide between the pitas.
  • Add chopped mint and cilantro and the yogurt sauce.

Notes

You can make these using chicken breasts, but they are much better made with dark meat.

Nutrition

Calories: 515kcal | Carbohydrates: 36g | Protein: 27g | Fat: 29g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 402mg | Potassium: 410mg | Fiber: 2g | Sugar: 2g | Vitamin A: 287IU | Vitamin C: 10mg | Calcium: 117mg | Iron: 2mg

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush
Weber 6493 21-Inch 3-Sided Grill Brush

Save

Baked Seasoned Ritz Crackers

I like making little treats for my wife to take to work and share with her co-workers. This time I decided to skip the sweets and send along some great savory baked seasoned Ritz crackers. Nothing fancy, but wonderfully tasty. Great on their own or with a creamy smooth dip or even better, slathered with goat’s cheese! They’re also great with cubed or sliced cheese. Use your favorite.

Baked Seasoned Ritz Crackers

Crackers With A Twist

You could substitute something other than Ritz crackers for these baked seasoned Ritz crackers. I’d lean towards something buttery if you do. You want to keep that savory creamy theme going. And make sure you keep an eye on them as they bake. These crackers can quickly turn from golden brown to … very very golden brown!

Lea & Perrins The Original Worcestershire Sauce (10 fl oz Bottle)
Lea & Perrins The Original Worcestershire Sauce (10 fl oz Bottle)

Also try my bagel-seasoned saltines.

Baked Seasoned Ritz Crackers
Print Pin
4 from 1 vote

Baked Seasoned Ritz Crackers

Nothing fancy, but wonderfully tasty. Great on their own or with a creamy smooth dip or even better, slathered with goat’s cheese!
Course Snack
Cuisine American
Keyword baked, crackers
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12
Calories 151kcal

Equipment

Ingredients

Instructions

  • Preheat oven to 300 F.
  • Line 2 baking sheets with parchment paper.
  • Place the crackers into a large bowl.
  • In a small saucepan melt the butter. Whisk in the remaining ingredients.
  • Drizzle the butter mixture over the crackers, Toss gently to coat.
  • Transfer the crackers to the baking sheets. Spread them out so they bake evenly.
  • Bake 25-30 minutes or until golden brown.
  • Remove and let cool before serving.

Notes

This recipe works on any kind of cracker.

Nutrition

Calories: 151kcal | Carbohydrates: 13g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 388mg | Potassium: 60mg | Fiber: 1g | Sugar: 2g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Buffalo Chicken Subs

I made a nice big ole batch of slow cooker shredded Buffalo chicken the other day. Then I made some awesome Buffalo chicken panini sandwiches, which came out so fantastic that I just had to keep going with the theme. So… I made Buffalo chicken subs! Spicy Buffalo chicken, cold, creamy, crunchy slaw, tangy blue cheese, and cool Ranch dressing, all on a lightly toasted sub roll. Every bite is packed full of flavor.

Buffalo Chicken Subs

Easy. And Delicious.

Nothing could be easier to make than these subs. I also make extra Buffalo chicken and keep some in the freezer for a quick lunch sandwich. For more Buffalo flavor, if that’s what I’m craving that day, I can sprinkle extra sauce on top of my Buffalo chicken subs before serving.

Don’t like the tang of blue cheese? Gorgonzola is a bit more mellow, but if that’s too strong for you just use Monterey Jack.

Amazon Fresh - Artisan Bake at Home French Style Demi Baguette, 12 oz (2 ct)
Amazon Fresh – Artisan Bake at Home French Style Demi Baguette, 12 oz (2 ct)

I also like to use shredded Buffalo chicken in my alfredo dish. Or fire up the grill and make my crazy-yummy Buffalo chicken burgers.

Buffalo Chicken Subs
Print Pin
4 from 1 vote

Buffalo Chicken Subs

Spicy Buffalo chicken, cold, creamy, crunchy slaw, tangy blue cheese, and cool Ranch dressing, all on a lightly toasted sub roll. Every bite is packed full of flavor.
Course Main
Cuisine American
Keyword Buffalo, chicken, sandwich, submarine
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 sandwiches
Calories 275kcal
Author Mike

Equipment

Ingredients

  • 2 sub rolls or use a loaf of French bread, halved, warmed if desired
  • ½ cup Buffalo chicken shredded, warmed (see our slow-cooker or Big Easy recipes for making Buffalo chicken)
  • 2 tablespoons blue cheese crumbled
  • ½ cup coleslaw mix
  • 2 tablespoons Ranch dressing

Instructions

  • Combine the chicken with the blue cheese and divide between the bread.
  • Mix the slaw and Ranch dressing and divide between the sandwiches.

Notes

Depending on the size of your loaves you may want to increase the amount of ingredients below.

Nutrition

Calories: 275kcal | Carbohydrates: 35g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 2397mg | Potassium: 57mg | Fiber: 2g | Sugar: 5g | Vitamin A: 76IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 11mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)